Recipe: Moroccan Lamb Stew

It’s National Gut week in the UK this week (23rd – 29th August). It’s an annual campaign that aims to help people understand the importance of good digestive health by providing free information and advice on how to achieve a healthy gut. Which seems like a good idea that we don’t have an equivalent to here in Ireland

Still at least we can read the UK website and documentation to get ourselves up to speed

Antony Worrall Thompson is one of the Ambassadors for the Campaign and has devised a number of recipes for those suffering from IBS, looking to watch their weight or who simply want to look after their inner health. The recipe that follows is one that he has kindly provided to help promote the cause. You can find out more about Gut Week here and I recommend having a read over this document for some quick tips to a healthier gut.

Heat the oil in a large non-stick saucepan, add the lamb and cook until it has browned all over. Add the onion and garlic and cook until the onion is soft and is slightly brown, adding a splash of water if necessary to prevent sticking.

Add the tomatoes, harissa and 425ml water. Bring to a simmer,cover and cook over a medium heat for 1 1/4 – 1 1/2 hours, topping up with water as necessary, until the lamb is almost tender.

Add the chickpeas and pumpkin and cook for a further 15 minutes or until the pumpkin is tender. Add the lemon, mint and coriander. Serve immediately.